Gluten-Free Quinoa Noodles

This quinoa noodles recipe uses quinoa and rice flour, which keeps the egg noodles gluten free — perfect when you're craving chicken and noodles.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 392 Calories

Ingredients

• 2 eggs
• 1 egg yolk
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 cup quinoa flour
• 1 cup rice flour
• 2 teaspoons xanthan gum
• 0.5 teaspoon salt
• 0.33333334326744 cup water

Recipe Instructions

Step 1

Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.

Step 2

Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.

Step 3

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

Step 4

Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.

Step 5

Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.

Step 6

Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.